Creamy Sun Dried Tomato + Parmesan Chicken Zoodles

Creamy Sun Dried Tomato + Parmesan Chicken Zoodles

This sauce. THIS SAUCE. Okay. Let me back up for a sec. Sun dried tomatoes and garlic and parmesan cheese infused in a cream based sauce, enveloping crispy, golden pan fried chicken strips and zoodles for the craziest low carb fit-foodie comfort food without feeling like a fit-foodie.

I found a Zoodle maker over the weekend for $10. 10 bucks! So this is me breaking it in and popping its cherry.

Move over pasta. You are so over-rated. (for now, anyway.)

Proof is right here — you don’t need to spend your whole entire pay check on a Zoodle maker. Mine looks like this:

….and does the job, as you can see here ↓↓↓↓

However, if you don’t have one..or can’t find one, you can make fettuccini style ribbons with a normal vegetable peeler.

With minimal ingredients, a beautifully rich and creamy sauce is ready in less that 10 minutes with the extra addition of extra sun-dried tomatoes, a tonne of parmesan, red chilli flakes and dried basil.

Simply add your Zoodles for a healthy take on pasta (or add pre-cooked pasta if you like), and dinner is done!

Serve this, and you’re family and friends won’t miss pasta. They won’t even be mad at you.

2large Zucchini(or summer squash), made into Zoodles (use a vegetable grater if you don't have a Zoodle grater)

Instructions

Heat the butter in a pan/skillet over medium high heat. Add the chicken strips and sprinkle with salt. Pan fry until the chicken is golden browned on all sides and cooked through.

Add both semi-dried and sun dried tomatoes with 1 tablespoon of the oil from the jar (optional but adds extra flavour), and add the garlic; sauté until fragrant. (While the chicken is browning, prepare your Zoodles with a Zoodle maker OR with a normal vegetable peeler.)

Lower heat, add the cream and the Parmesan cheese; simmer while stirring until the cheese has melted through. Sprinkle over salt, basil and red chilli flakes to your taste.

Stir through the Zoodles and continue to simmer until the zoodles have softened to your liking (about 5-8 minutes) and serve.

I made this tonight. I added low sodium bacon bits, leeks and mushrooms to the dish. It turned out wonderful! This is the first dish I made using zoodles! I’m in love with them now! My husband and I are trying cutting carbs since I got diagnosed pre diabetic. So this is a great meal that is in my new rotation of meals! Thanks 🙂

OH my this was amazing! I followed recipe exact but I think I got it a bit too salty but still good! My husband and I are going low carb and the zoodles are a hit with my pasta loving man. In my opinion def get a spiriliser it’s worth it!

I made this a while back and substituted the cream for cottage cheese and a little milk. Upped the protein and it was still creamy and delicious. Even the kids ate it. I did risk my life using and old school v slicer as I don’t have a zoodle maker, but it still worked out well. Making it again tonight!

I printed this out and after making it the first time, wrote ‘YUM!’ at the top of the page. Now that’s what we call it as in ‘shall I make the YUM tonight?’ And I make this a lot. Quick and easy enough for everyday, but tasty enough to be company worthy. And the company loves it as much as my family does. They are learning that I do not suffer on my low carb diet. Many thanks for the recipe.

Made this tonight with my new spiralizer and it was so good!!! I did cheat with the sauce and added a jar of Classico four cheese Alfredo and a little light cream. Also dried all my “zoodles” with paper towels before putting them in the sauce and didn’t water it down at all. Came together so fast for a weeknight so I was happy!!! Thank you so much for sharing!!!

This was delicious and EASY. Nice not to have to cook separate noodles/pasta so it’s even simpler! Unfortunately I thought the recipe was for four and ended up eating too large a portion. 😱I knew it was too good to be true! LOL Next time I would serve smaller portions with a salad on the side. My kids loved the chicken and the sauce (unfortunately my 7 year old didn’t like the zucchini…must be the texture!). I didn’t have enough zucchini so I added some drained shiritaki (tofu) noodles and it was perfect! Just make sure they are rinsed and dried well!

Super excited to try this tonight. I see that you have the WW points listed for the old program (PP). Can you tell me how much it would be for the new program (Smart Points)? I played with the numbers and I got 7 Smart Points. Do you think that is correct?

We made this tonight, it was our first time using our vagetti. AMAZING!! I am a pastaholic, but I think after tonight I will never eat pasta again!! We had this with papadew peppers drizzled with a balsamic reduction, which ended up being amazing mixed in with the sauce!!!

Brinton, thank you so much for your message. This would definitely be great with pre cooked pasta! I’d say 1 cup of cooked pasta will fit well in the sauce. Start with 1/2 cup; mix it through and work from there 🙂

Hi Karina. Thank you for all of your hard work and wonderful recipes! I would like to know if you think this would be good with just pasta and not the Zoodles? Additionally, any idea on how it would play out in terms of how much pasta to use for the recipe if I did substitute? Thanks in advance and keep up the great work.

Hi Karina! Do you find that the zoodles give off a lot of water and turnthe yummy creamy sauce watery? I am always frustrated when i make zoodles (in the pan or sometimes I bake them) because zucc give off so much water when you cook them and water everything down. Any suggestions? Salt them prior, or was that not even an issue with this recipe? Thanks for your advice! Love your sit e:)

I found this recipe through Pinterest and tried it tonight. It was so delicious! Even my picky eaters loved it. This is probably the first recipe I’ve EVER made that actually turned out looking like the picture. I’m excited to try it with fresh herbs next time. Thank you, this is definitely a keeper!

Hi Heather! I’m so glad you liked it! I don’t mind if you post one of the pictures of this post with a link back to the recipe on my blog, instead of posting the recipe up on your page 🙂 Looking forward to seeing your post! Sounds interesting!

I’m doing an article on How To Take The Perfect Selfie and I’d like to feature this recipe in the post as well if that’s okay with you? It was delicious! I also pinned this on one of my boards on Pinterest. Thank you for sharing it. 🙂 Of course I will credit back to you with a link which will drive more traffic to your site. Please let me know if that doesn’t work for you. Thanks,

Hi Sara! I’m sure single cream should work fine in this recipe! Any cream would work really well. I have used a really thick cream in the past and found it becomes thinner in consistency during simmering. If not, add more stock or water (a little at a time), and see how you go!

I have a question: I’m living in the UK where cream and half and half don’t exist. They have what’s called single cream and double cream but they are rather thick. Do you have any clue if I could substitute either of these for the cream in the recipe? Because I SO want to make this!! I think even my kids will love it!

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HEY Good Food Lovers! It’s nice to see you!

Welcome! My name is Karina and this is my internet kitchen hang-out where I cook, bake, take too many pictures and find something useful to say. A self-confessed balancedfoodie sharing waistline friendly recipes that are full of flavour. Life is too short for bland and boring. …